I think the book is still worth it for the crusts, fruit pies and other bits and pieces (chocolate truffle tart!). There are a bunch of things in there that I can't make (banana allergy), but there's even more that I can and do make all the time.

um yeah, i am totally buying this. i requested an interlibrary loan but i got a chance to flip through it at the bookstore earlier today. isa and terry totally had me at 'blueberry hand pies.' for this recipe alone, i will buy the book!

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

Anyway, I made the maple pecan pie for xmas, but turned it into a chocolate bourbon pecan pie. Whoa yum.

Ooooh, how did you do this? Or is it a trade secret? Chocolate pecan pie is an old fav of mine!

Oops! I guess I should have checked this thread in the last two months! Probably irrelevant now, but I subbed 2 Tbs of the soy milk for bourbon (more if you like it more boozy), and added 1/2 cup chocolate chips to the mixture before pouring it into the crust. It got so fudgy and delicious.

hi everyone. my hubby's birthday is coming up soon and i was thinking about making the old-fashioned chocolate pudding pie on page 163. have any of y'all made that? did it turn out super yum? everything firm up a-okay? i'm intrigued because the pie does not use silken tofu or agar agar!

i have a peanut + all tree nut allergy so i was going to sub soy milk (regular and not unsweetened i assume) for the almond milk.

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

ZOMG. Why did I wait so long to make the famous Strawberry & Rhubarb Crumb Pie?!I got some fresh rhubarb from a coworker's garden, so I finally had the perfect reason to make it - and, wow, I almost feel like calling in sick just so I can stay home and eat pie all day. It is DIVINE.

This may be a dumb question, but: Would the amount of fruit needed change if I used those teeny wild blueberries Trader Joe's sells instead of normal-sized blueberries?

I Googled a bunch of recipes for both blueberry and wild blueberry pies, and it seemed like generally the wild blueberry recipes called for more cups of fruit than the straight-up version, but the amount ranged pretty widely in both types of pie, so I'm not feeling very confident about guessing.

Interesting. To me wild blueberries are normal and the giant American ones are pretty new in shops (sold as large blueberries). I've never adjusted the amount of berries (at least not consciously) in anything I make. Though, I have to admit that I'm shamefully underutilising this book because wow! American pies are really huge!

I made the Maple Pecan Pie finally last night. I'm sorry I waited so long to make this. It was incredible. It has been a very long time since I've had pecan pie but I recall it being so sweet. This pie had just the right amount of sweetness. I served it to some omni family members and thought it was one of the best pecan pies they have tasted. Now, I need to figure out how to incorporate chocolate into it.

I made the key lime pie yesterday as a belated birthday treat. Like a number of people here I found it too gelled but the taste was still amazing. I searched discussion about the pie and found the link to the PPK recipe Isa originally posted: http://www.theppk.com/2008/11/latchkey-lime-pie/ which cleared things up a bit.

The problem I had with the recipe in the book was that initially it said to bring the almond milk/agar/ tapioca mixture to a boil but it doesn't say when or how much to turn it down. I was cautious of having a liquidy mess so I turned it down some but probably not as much as I should have. Next time, and there definitely will be a next time, I will cook it with a little less heat and it will likely not be as gelly-like (as per the PPK directions).

Still, if a friend had given me a piece of this I would have raved about how good it is. I love how it is just barely sweet and very limey. Very nice on a hot summer evening.

It's kind of hilarious to me that I've had this book for awhile now, and just made the summer fruit buckle cake (with peaches) twice last week. Guess I just really am more of a cake than pie person (lazy). Still, this book is gorgeous and I want to make so many of them, even if just for special occasions or as gifts. I need to get a bigger pie plate though. Mine is super shallow.

However! I brought the book home with me last week and my mom drooled over it and is totally going to buy it for herself. Yay for more vegan pies in the world (and hopefully they will be timed with my visits)!

_________________But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua